Description
This Parmesan Creamed Corn recipe is layered with rich flavors and sprinkled with irresistibly crispy toasted garlic breadcrumbs.
Ingredients
Scale
Creamed Corn Ingredients:
- 1 tablespoon butter
- 1 shallot, finely diced
- 1 clove garlic, minced
- 1 1/2 cups half and half
- 1 tablespoon cornstarch
- 4 cups (about 25 ounces) sweet corn kernels (fresh, canned or frozen)
- 1 tablespoon honey
- 1/2 teaspoon each: fine sea salt, freshly-ground black pepper, smoked paprika
- 1 ounce freshly-grated Parmesan
- optional garnish: chopped chives or parsley
Garlicky Breadcrumbs Ingredients:
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1/2 cup Panko breadcrumbs*
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
Instructions
- Make the garlicky breadcrumbs. Melt 1 tablespoon butter over medium-high heat in a sauté pan. Add garlic and sauté for 1 minute, stirring occasionally. Add Panko, salt and pepper. Continue sautéing, stirring occasionally, until the Panko reaches a toasted golden brown color. Transfer the breadcrumbs to a bowl and set aside. Wipe off the pan.
- Sauté the shallot and garlic. Return the pan to medium-high heat and add the butter. Add the shallot and garlic and sauté for 2-3 minutes, stirring occasionally, until the garlic is lightly golden.
- Whisk in the cornstarch. While those are cooking, whisk together the half and half and cornstarch until combined.
- Simmer. Add the half and half mixture, corn, honey, salt, black pepper, smoked paprika to the pan and stir until evenly combined. Continue cooking until the sauce reaches a low simmer and thickens. Turn off the heat and stir in the Parmesan until combined.
- Serve. Sprinkle the garlicky breadcrumbs on top of the corn, and garnish with chopped chives or parsley if desired. Serve warm and enjoy!
Notes
Gluten-free option: If making this recipe gluten-free, be sure to use gluten-free Panko breadcrumbs.